CA2142526C - Low and reduced fat peanut butter products being shelf stable at room temperatures - Google Patents
Low and reduced fat peanut butter products being shelf stable at room temperatures Download PDFInfo
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- CA2142526C CA2142526C CA002142526A CA2142526A CA2142526C CA 2142526 C CA2142526 C CA 2142526C CA 002142526 A CA002142526 A CA 002142526A CA 2142526 A CA2142526 A CA 2142526A CA 2142526 C CA2142526 C CA 2142526C
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
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Abstract
A high quality, low fat, water-based peanut butter like product having a pleasing texture and mouth-feel and being shelf stable at room temperature and a method for producing it. The above product can be blended with conventional peanut butter to achieve an enhanced flavor low fat, and an enhanced flavor reduced fat, peanut butter like product and a peanut butter flavored commercial additive.
Description
LOW AND REDUCED FAT PEANUT BUTTER PRODUCTS BEING SHELF
STABLE AT ROOM TEMPERATURES
BACKGROUND OF THE INVENTION
The present invention relates to a low fat peanut butter like product that is shelf stable at room temperatures. The present invention further relates to products derived from the low fat peanut butter like product, such as low and reduced fat peanut butter like products in which conventional peanut butter has been blended, and a peanut butter flavored commercial additive in which conventional peanut butter has been blended. The present invention also relates to a method for producing the above low and reduced fat peanut butter like products.
Peanut butter is, and has been, one of the most popular foods in the America diet. It is enjoyed for its rich flavor and unique texture and mouth feel. While peanut butter is generally a healthy food, it is high in fat and calories. A 100 gram serving of conventional (i.e., traditional) peanut butter typically contains about 600 calories, at least 70 percent of which are from fat. For many people who are obese or who have medical problems, a low calorie, low fat, diet is imperative.
Further, it is well documented that most of the U.S.
population consumes too much fat. While many people may not have a medical problem which dictates that they be on a low fat diet, they nonetheless desire to reduce their fat intake.
Some low calorie, reduced fat, whole peanut and peanut flour products have been created. In these products, calories are reduced by partially removing fats from the whole peanuts or peanut flours (i.e., defatting). Unfortunately, this means of caloric reduction sacrifices certain desirable sensory properties. For example, the reduced fat peanut flours described in U.S. Patent Numbers 4,113,599 and 3,947,599 are very bland and almost tasteless. Further, these products are typically very dry, generally having a water content of under 5 percent by weight. As a consequence, the use of these products has been limited to base protein materials which are used in the production of other food products.
U.S. Patent No. 4,828,868 ("the '868 patent"), issued to the present inventors on May 9, 1989 and incorporated by reference into this specification, discloses a low fat, low calorie peanut butter type product of processed peanut flour and water (plus other ingredients). The product of the '868 patent is not shelf stable at room temperatures, however, and requires refrigeration during all stages of storage after packaging, both before and after opening. Since consumers are accustomed to conventional peanut butter being stocked on unrefrigerated grocery shelves and being storable for an extended period at home without refrigeration, it is desirable from a marketing standpoint that a low fat, low calorie peanut butter like product be similarly shelf stable at room temperatures. -The book, Food Science, by Norman N. Potter, Third Edition, A.V.I. (1984) describes the term "water activity level".
Qualitatively, water activity is a measure of unbound, free water in a system that is available to support biological and chemical reactions. Since water activity is not the same as absolute water content, two foods with the same water content can have very different water activity levels. That is, the water activity level depends on the degree to which water is free or otherwise bound to food constituents. When a food is in moisture equilibrium with its environment, the water activity level of the food will be quantitatively equal to the relative humidity divided by 100.
In general, as the water activity level of a food product increases, its shelf life decreases. That is, the food product becomes more susceptible to mold, fungus, and bacterial growth as the water activity level increases. The U.S. Food and Drug Administration defines a "shelf stable" food product as one having a water activity level of less than 90. All of the products described in the '868 patent have water activity levels over 95 and usually over 97.
Food products made in accordance with the '868 patent have another, even more important drawback. Although each of the food products have a flavor and mouth feel which surprisingly approach those of conventional peanut butter (considering that the defatted peanut flour from which it is made normally has a bland taste and that the substitution of water for peanut oil requires grinding to very small particle sizes to avoid a grainy or gritty feel), the flavor and texture of the food products made in accordance with the method of the '868 patent are still noticeably different from those of conventional peanut butter. To improve consumer appeal, it would be desirable to be able to blend conventional peanut butter with these products to enhance their flavor and mouth feel. While this blending would increase the fat content of the resulting product, depending on the relative amounts of conventional peanut butter and low fat peanut butter like product, most consumers would favor the more traditional taste and texture provided by the blended peanut butter. Moreover, the fat and calorie content per serving of such a blend would be reduced from the levels in conventional peanut butter.
Unfortunately, it has not been possible to obtain an acceptable reduced fat peanut butter type product by blending conventional peanut butter with the low fat water-based products of the '868 patent. As is known, the flavors of peanut butter deteriorate rapidly in the presence of water. The inventors have determined that mixing a peanut butter type product obtained by the method of the '868 patent with conventional peanut butter results in a rapid loss of the peanut butter flavor that is essential for consumer acceptance.
SUMMARY OF THE INVENTION
The present inventors have now made two important discoveries. First, they discovered that reducing the water activity level of processed low fat peanut flour and water products to 87 or below, by increasing the levels of sugars, salts, and certain other compounds (such as glycerine) that are known to reduce water activity, made the products shelf stable without degrading the flavor or texture of the product.
The present inventors further discovered that low fat peanut butter-like products resulting from processing defatted peanut flours, sugars, salts, and water (with water activity levels of 87 and below) were now compatible with conventional peanut butter.
That is, by reducing the water activity level to 87 or below, the water-based products (containing as much as 40% water) could be blended with conventional peanut butter without affecting the flavor of the peanut butter. The addition of conventional peanut butter improves the flavor, texture, and mouth feel, and the blended combinations have acceptably long shelf lives.
As a result of these discoveries, the improved processed product of the '868 patent with water activity reduced to a level of 87 or less (as herein described) can be used as a matrix to create a range of low fat (70 to 95% less fat than conventional peanut butter), reduced fat (10 to 30% less fat than conventional peanut butter), and intermediate range reduced fat (31 to 69% less fat than conventional peanut butter) combinations when blended with conventional peanut butter.
Accordingly, the present invention provides a low fat peanut butter like product (i.e., the low fat peanut matrix) and low and reduced fat peanut butter like products derived from the low fat peanut matrix, each having a water activity level of less than 90, and in particular, from 82 to 86.
In a preferred embodiment, a low fat peanut butter like blended product derived from the low fat peanut matrix of the present invention is composed of 5 to 30 percent peanut butter by weight, and more preferably, 10 to 20 percent peanut butter by weight. This low fat peanut butter like blended product of the present invention has 70 to 95 percent less fat than conventional peanut butter.
A reduced fat peanut butter like blended product derived from the low fat peanut matrix of the present invention is composed of 70 to 90 percent peanut butter by weight. This reduced fat peanut butter like blended product of the present invention has 10 to 30 percent less fat than conventional peanut butter.
The peanut butter like products of the present invention preferably include - at least one of a simple sugar (such as a corn syrup) and a complex sugar, - at least one of sucrose, fructose, glucose, a maltodextrin, honey, glycerine, molasses, and a starch, and - a soluble salt.
The peanut butter like products of the present invention may also ~
include an insoluble salt. In a preferred embodiment of the present invention, the insoluble salt is calcium carbonate. In the present invention, the soluble salt is preferably calcium chloride and/or sodium chloride.
In a preferred embodiment, the low fat, peanut butter like, blended product, derived from the low fat peanut matrix, of the present invention includes - defatted peanut flour, - water, - glycerine, - at least one of sucrose, corn syrup, glucose, and fructose, - salt, and - from 5 to 30 percent conventional peanut butter by weight.
The low fat, peanut butter like, blended product of the present invention may also include at least one of calcium carbonate and calcium chloride, and a maltodextrin. More preferably, the low fat peanut butter like blended product of the present invention includes from 10 to 20 percent peanut butter by weight.
In a preferred embodiment, the reduced fat, peanut butter like blended product, derived from the low fat peanut matrix, of the present invention includes - defatted peanut flour, - water, - glycerine, - at least one of sucrose, corn syrup, glucose, and fructose, - salt, and - from 70 to 90 percent conventional peanut butter by weight.
The reduced fat, peanut butter like blended product of the present invention may also include at least one of calcium carbonate and calcium chloride, and a maltodextrin.
DETAILED DESCRIPTION
Conventional (i.e., traditional) peanut butters consist of a mixture of solid nut particles, liquid oil, and flavoring additives.
Conventional peanut butter is made by roasting and grinding peanut kernels. In the resulting product, nut particles are suspended in oil (from the nut or added oil) thereby imparting the familiar tasty and spreadable characteristics of peanut butter.
Conventional peanut butters possess a pleasing texture and mouth-feel. Stabilizers are typically added to prevent oil from separating from the product.
In the following, the term "low fat peanut butter like product" will refer to a product which has from 70 to 90 percent less fat than conventional peanut butter. The term "reduced fat peanut butter like product" will refer to a product which has from 10 to 30 percent less fat than conventional peanut butter.
In general, as the water activity level of a food product increases, its shelf life decreases. That is, as the water activity level increases, the product becomes more susceptible to mold, fungus, and bacterial growth. The U.S. Food and Drug Administration (FDA) has defined a "shelf stable" product as one having a water activity level of less than 90. Known low calorie, low fat, peanut products, such as the one described in the '868 patent, are not shelf stable at room temperature since their water activity levels are greater than 90. For example, in the process described in the '868 patent, a suitable formula is provided which is set forth in TABLE I.
TABLE I
STABLE AT ROOM TEMPERATURES
BACKGROUND OF THE INVENTION
The present invention relates to a low fat peanut butter like product that is shelf stable at room temperatures. The present invention further relates to products derived from the low fat peanut butter like product, such as low and reduced fat peanut butter like products in which conventional peanut butter has been blended, and a peanut butter flavored commercial additive in which conventional peanut butter has been blended. The present invention also relates to a method for producing the above low and reduced fat peanut butter like products.
Peanut butter is, and has been, one of the most popular foods in the America diet. It is enjoyed for its rich flavor and unique texture and mouth feel. While peanut butter is generally a healthy food, it is high in fat and calories. A 100 gram serving of conventional (i.e., traditional) peanut butter typically contains about 600 calories, at least 70 percent of which are from fat. For many people who are obese or who have medical problems, a low calorie, low fat, diet is imperative.
Further, it is well documented that most of the U.S.
population consumes too much fat. While many people may not have a medical problem which dictates that they be on a low fat diet, they nonetheless desire to reduce their fat intake.
Some low calorie, reduced fat, whole peanut and peanut flour products have been created. In these products, calories are reduced by partially removing fats from the whole peanuts or peanut flours (i.e., defatting). Unfortunately, this means of caloric reduction sacrifices certain desirable sensory properties. For example, the reduced fat peanut flours described in U.S. Patent Numbers 4,113,599 and 3,947,599 are very bland and almost tasteless. Further, these products are typically very dry, generally having a water content of under 5 percent by weight. As a consequence, the use of these products has been limited to base protein materials which are used in the production of other food products.
U.S. Patent No. 4,828,868 ("the '868 patent"), issued to the present inventors on May 9, 1989 and incorporated by reference into this specification, discloses a low fat, low calorie peanut butter type product of processed peanut flour and water (plus other ingredients). The product of the '868 patent is not shelf stable at room temperatures, however, and requires refrigeration during all stages of storage after packaging, both before and after opening. Since consumers are accustomed to conventional peanut butter being stocked on unrefrigerated grocery shelves and being storable for an extended period at home without refrigeration, it is desirable from a marketing standpoint that a low fat, low calorie peanut butter like product be similarly shelf stable at room temperatures. -The book, Food Science, by Norman N. Potter, Third Edition, A.V.I. (1984) describes the term "water activity level".
Qualitatively, water activity is a measure of unbound, free water in a system that is available to support biological and chemical reactions. Since water activity is not the same as absolute water content, two foods with the same water content can have very different water activity levels. That is, the water activity level depends on the degree to which water is free or otherwise bound to food constituents. When a food is in moisture equilibrium with its environment, the water activity level of the food will be quantitatively equal to the relative humidity divided by 100.
In general, as the water activity level of a food product increases, its shelf life decreases. That is, the food product becomes more susceptible to mold, fungus, and bacterial growth as the water activity level increases. The U.S. Food and Drug Administration defines a "shelf stable" food product as one having a water activity level of less than 90. All of the products described in the '868 patent have water activity levels over 95 and usually over 97.
Food products made in accordance with the '868 patent have another, even more important drawback. Although each of the food products have a flavor and mouth feel which surprisingly approach those of conventional peanut butter (considering that the defatted peanut flour from which it is made normally has a bland taste and that the substitution of water for peanut oil requires grinding to very small particle sizes to avoid a grainy or gritty feel), the flavor and texture of the food products made in accordance with the method of the '868 patent are still noticeably different from those of conventional peanut butter. To improve consumer appeal, it would be desirable to be able to blend conventional peanut butter with these products to enhance their flavor and mouth feel. While this blending would increase the fat content of the resulting product, depending on the relative amounts of conventional peanut butter and low fat peanut butter like product, most consumers would favor the more traditional taste and texture provided by the blended peanut butter. Moreover, the fat and calorie content per serving of such a blend would be reduced from the levels in conventional peanut butter.
Unfortunately, it has not been possible to obtain an acceptable reduced fat peanut butter type product by blending conventional peanut butter with the low fat water-based products of the '868 patent. As is known, the flavors of peanut butter deteriorate rapidly in the presence of water. The inventors have determined that mixing a peanut butter type product obtained by the method of the '868 patent with conventional peanut butter results in a rapid loss of the peanut butter flavor that is essential for consumer acceptance.
SUMMARY OF THE INVENTION
The present inventors have now made two important discoveries. First, they discovered that reducing the water activity level of processed low fat peanut flour and water products to 87 or below, by increasing the levels of sugars, salts, and certain other compounds (such as glycerine) that are known to reduce water activity, made the products shelf stable without degrading the flavor or texture of the product.
The present inventors further discovered that low fat peanut butter-like products resulting from processing defatted peanut flours, sugars, salts, and water (with water activity levels of 87 and below) were now compatible with conventional peanut butter.
That is, by reducing the water activity level to 87 or below, the water-based products (containing as much as 40% water) could be blended with conventional peanut butter without affecting the flavor of the peanut butter. The addition of conventional peanut butter improves the flavor, texture, and mouth feel, and the blended combinations have acceptably long shelf lives.
As a result of these discoveries, the improved processed product of the '868 patent with water activity reduced to a level of 87 or less (as herein described) can be used as a matrix to create a range of low fat (70 to 95% less fat than conventional peanut butter), reduced fat (10 to 30% less fat than conventional peanut butter), and intermediate range reduced fat (31 to 69% less fat than conventional peanut butter) combinations when blended with conventional peanut butter.
Accordingly, the present invention provides a low fat peanut butter like product (i.e., the low fat peanut matrix) and low and reduced fat peanut butter like products derived from the low fat peanut matrix, each having a water activity level of less than 90, and in particular, from 82 to 86.
In a preferred embodiment, a low fat peanut butter like blended product derived from the low fat peanut matrix of the present invention is composed of 5 to 30 percent peanut butter by weight, and more preferably, 10 to 20 percent peanut butter by weight. This low fat peanut butter like blended product of the present invention has 70 to 95 percent less fat than conventional peanut butter.
A reduced fat peanut butter like blended product derived from the low fat peanut matrix of the present invention is composed of 70 to 90 percent peanut butter by weight. This reduced fat peanut butter like blended product of the present invention has 10 to 30 percent less fat than conventional peanut butter.
The peanut butter like products of the present invention preferably include - at least one of a simple sugar (such as a corn syrup) and a complex sugar, - at least one of sucrose, fructose, glucose, a maltodextrin, honey, glycerine, molasses, and a starch, and - a soluble salt.
The peanut butter like products of the present invention may also ~
include an insoluble salt. In a preferred embodiment of the present invention, the insoluble salt is calcium carbonate. In the present invention, the soluble salt is preferably calcium chloride and/or sodium chloride.
In a preferred embodiment, the low fat, peanut butter like, blended product, derived from the low fat peanut matrix, of the present invention includes - defatted peanut flour, - water, - glycerine, - at least one of sucrose, corn syrup, glucose, and fructose, - salt, and - from 5 to 30 percent conventional peanut butter by weight.
The low fat, peanut butter like, blended product of the present invention may also include at least one of calcium carbonate and calcium chloride, and a maltodextrin. More preferably, the low fat peanut butter like blended product of the present invention includes from 10 to 20 percent peanut butter by weight.
In a preferred embodiment, the reduced fat, peanut butter like blended product, derived from the low fat peanut matrix, of the present invention includes - defatted peanut flour, - water, - glycerine, - at least one of sucrose, corn syrup, glucose, and fructose, - salt, and - from 70 to 90 percent conventional peanut butter by weight.
The reduced fat, peanut butter like blended product of the present invention may also include at least one of calcium carbonate and calcium chloride, and a maltodextrin.
DETAILED DESCRIPTION
Conventional (i.e., traditional) peanut butters consist of a mixture of solid nut particles, liquid oil, and flavoring additives.
Conventional peanut butter is made by roasting and grinding peanut kernels. In the resulting product, nut particles are suspended in oil (from the nut or added oil) thereby imparting the familiar tasty and spreadable characteristics of peanut butter.
Conventional peanut butters possess a pleasing texture and mouth-feel. Stabilizers are typically added to prevent oil from separating from the product.
In the following, the term "low fat peanut butter like product" will refer to a product which has from 70 to 90 percent less fat than conventional peanut butter. The term "reduced fat peanut butter like product" will refer to a product which has from 10 to 30 percent less fat than conventional peanut butter.
In general, as the water activity level of a food product increases, its shelf life decreases. That is, as the water activity level increases, the product becomes more susceptible to mold, fungus, and bacterial growth. The U.S. Food and Drug Administration (FDA) has defined a "shelf stable" product as one having a water activity level of less than 90. Known low calorie, low fat, peanut products, such as the one described in the '868 patent, are not shelf stable at room temperature since their water activity levels are greater than 90. For example, in the process described in the '868 patent, a suitable formula is provided which is set forth in TABLE I.
TABLE I
2~4252~
INGREDIENT AMOUNT
Peanut Flour 9.00 lbs.
Water 13.50 lbs.
Corn Syrup 6.75 lbs.
Molasses 1.875 ozs.
Xathan Gum 0.57 ozs.
Lecithin 0.86 ozs.
Sugar 12.00 ozs.
Salt 6.75 ozs.
Coloring 0.93 ozs.
Potassium Sorbate 0.54 ozs.
Flavorings 2.40 ozs.
This formula yields a product having an approximate water activity level of 97 and therefore requires refrigeration to resist biological degradation.
The peanut butter like products of the present invention each have a water activity level of less than 90, and in particular, in the low to mid eighties (from 82 to 86). This lower water activity level is accomplished by providing a formulation having increased levels of water soluble and insoluble substances, such as sugars and salts, for example.
In particular, the low fat peanut butter like product (the low fat peanut matrix) of the present invention includes additives such as simple and complex sugars, sugary substances and other carbohydrates such as corn syrup, sucrose, fructose, glucose, a maltodextrin, honey, glycerine, molasses, and starches, as well as soluble and insoluble salts such as calcium chloride and calcium carbonate. The low fat peanut butter like product (the low fat peanut matrix) of the present invention properly balances each ingredient so that it possesses a pleasing texture, flavor, and mouth feel. Other peanut butter like products can be derived from this low fat peanut matrix, examples of which are described below.
Due to its reduced water activity level, the low fat peanut butter like product (the low fat peanut matrix) of the present invention can be blended with limited amounts of conventional peanut butters (both natural and modified (stabilized) with sugars, salts and saturated fats)) as both a flavoring and a texturing agent.
That is, by blending from 5 percent to 30 percent of a conventional peanut butter with the low fat peanut matrix, excellent peanut butter-like flavors and textures are attained.
Moreover, such a blend has 60 to 90 percent less fat by weight than conventional peanut butter.
While blending less than 5 percent conventional peanut butter with the low fat peanut matrix is possible, the flavor and texture benefits greatly diminish. When more than 30 percent, but less than 70 percent conventional peanut butter is blended with the low fat peanut matrix, the resulting product has a thickening and crumbly characteristic which is not generally desirable in peanut butter like products (i.e., it cannot be smoothly spread).
However, such a thick and crumbly product may be valuable as an additive to goods such as cookies, candies and snacks.
When 70 to 90 percent conventional peanut butter is blended with the low fat peanut matrix, the resulting products have excellent peanut butter-like flavors and textures. These reduced fat blends have 10 to 30 percent less fat than conventional peanut butter.
The foregoing illustrates just three examples of products derived from the low fat peanut matrix. Products blended with between 30 to 70 percent conventional peanut butter may be useful as a commercial additive. Products blended with between 5 and 30 percent conventional peanut butter are low fat peanut butter like products being shelf stable at room temperature. Low fat peanut butter like products blended with between 10 and 20 percent conventional peanut butter are preferred. These blends contain between 2 and 30 percent fat. Products blended with 70 to 90 percent conventional peanut butter are reduced fat, peanut butter like products being shelf stable at room temperature.
An example of a formula for a low fat peanut butter like blended product according to the present invention, which has all of the advantages mentioned above, is set forth in TABLE II.
TABLE II
INGREDIENT PERCENT BY WEIGHT
Defatted Peanut Flour 25 Water 30 Corn Syrup 15 Glycerine 3.0 CaCO3 1.0 CaC12 0.2 Maltodextrin 3.0 Sucrose 6.0 Salt 1.5 Molasses 0.3 Peanut Butter 15.0 This example is merely illustrative, and is not intended to limit the possible formulations within the scope of the present invention.
The formula is processed in a manner similar to that described in the '868 patent (incorporated herein by reference).
That is, defatted peanut flour is mixed with the water and the other ingredients and fed into a particle reduction device (such as a mill) where the mixture is milled until a product having a particle size of less than 50 mesh, and preferably no more than 200 mesh, results.
When unroasted peanut flour is used, after the milling is complete, the mixture can be cooked at a temperature of at least 175 F, but less than the mixture's boiling point. When roasted peanut flour is used, after the milling is complete, the mixture can be heated at a temperature of at least 150 F. This cooking lasts up to 75 minutes when unroasted flour is used and up to 30 minutes when roasted flour is used. That is, the cooking time is, in part, a function of whether roasted or unroasted defatted peanut flour is used in the matrix. The cooking time can also depend on whether batch or continuous cooking is used. The mixture may then be hot packed into suitable containers. The heated mixture may be blended with conventional peanut butter (as described above) before being hot packed.
21~2526 The low fat peanut matrix or the blends can be further blended with fruit preserves, etc. as set forth in U.S. Patent No.
5,034,242 (incorporated herein by reference).
INGREDIENT AMOUNT
Peanut Flour 9.00 lbs.
Water 13.50 lbs.
Corn Syrup 6.75 lbs.
Molasses 1.875 ozs.
Xathan Gum 0.57 ozs.
Lecithin 0.86 ozs.
Sugar 12.00 ozs.
Salt 6.75 ozs.
Coloring 0.93 ozs.
Potassium Sorbate 0.54 ozs.
Flavorings 2.40 ozs.
This formula yields a product having an approximate water activity level of 97 and therefore requires refrigeration to resist biological degradation.
The peanut butter like products of the present invention each have a water activity level of less than 90, and in particular, in the low to mid eighties (from 82 to 86). This lower water activity level is accomplished by providing a formulation having increased levels of water soluble and insoluble substances, such as sugars and salts, for example.
In particular, the low fat peanut butter like product (the low fat peanut matrix) of the present invention includes additives such as simple and complex sugars, sugary substances and other carbohydrates such as corn syrup, sucrose, fructose, glucose, a maltodextrin, honey, glycerine, molasses, and starches, as well as soluble and insoluble salts such as calcium chloride and calcium carbonate. The low fat peanut butter like product (the low fat peanut matrix) of the present invention properly balances each ingredient so that it possesses a pleasing texture, flavor, and mouth feel. Other peanut butter like products can be derived from this low fat peanut matrix, examples of which are described below.
Due to its reduced water activity level, the low fat peanut butter like product (the low fat peanut matrix) of the present invention can be blended with limited amounts of conventional peanut butters (both natural and modified (stabilized) with sugars, salts and saturated fats)) as both a flavoring and a texturing agent.
That is, by blending from 5 percent to 30 percent of a conventional peanut butter with the low fat peanut matrix, excellent peanut butter-like flavors and textures are attained.
Moreover, such a blend has 60 to 90 percent less fat by weight than conventional peanut butter.
While blending less than 5 percent conventional peanut butter with the low fat peanut matrix is possible, the flavor and texture benefits greatly diminish. When more than 30 percent, but less than 70 percent conventional peanut butter is blended with the low fat peanut matrix, the resulting product has a thickening and crumbly characteristic which is not generally desirable in peanut butter like products (i.e., it cannot be smoothly spread).
However, such a thick and crumbly product may be valuable as an additive to goods such as cookies, candies and snacks.
When 70 to 90 percent conventional peanut butter is blended with the low fat peanut matrix, the resulting products have excellent peanut butter-like flavors and textures. These reduced fat blends have 10 to 30 percent less fat than conventional peanut butter.
The foregoing illustrates just three examples of products derived from the low fat peanut matrix. Products blended with between 30 to 70 percent conventional peanut butter may be useful as a commercial additive. Products blended with between 5 and 30 percent conventional peanut butter are low fat peanut butter like products being shelf stable at room temperature. Low fat peanut butter like products blended with between 10 and 20 percent conventional peanut butter are preferred. These blends contain between 2 and 30 percent fat. Products blended with 70 to 90 percent conventional peanut butter are reduced fat, peanut butter like products being shelf stable at room temperature.
An example of a formula for a low fat peanut butter like blended product according to the present invention, which has all of the advantages mentioned above, is set forth in TABLE II.
TABLE II
INGREDIENT PERCENT BY WEIGHT
Defatted Peanut Flour 25 Water 30 Corn Syrup 15 Glycerine 3.0 CaCO3 1.0 CaC12 0.2 Maltodextrin 3.0 Sucrose 6.0 Salt 1.5 Molasses 0.3 Peanut Butter 15.0 This example is merely illustrative, and is not intended to limit the possible formulations within the scope of the present invention.
The formula is processed in a manner similar to that described in the '868 patent (incorporated herein by reference).
That is, defatted peanut flour is mixed with the water and the other ingredients and fed into a particle reduction device (such as a mill) where the mixture is milled until a product having a particle size of less than 50 mesh, and preferably no more than 200 mesh, results.
When unroasted peanut flour is used, after the milling is complete, the mixture can be cooked at a temperature of at least 175 F, but less than the mixture's boiling point. When roasted peanut flour is used, after the milling is complete, the mixture can be heated at a temperature of at least 150 F. This cooking lasts up to 75 minutes when unroasted flour is used and up to 30 minutes when roasted flour is used. That is, the cooking time is, in part, a function of whether roasted or unroasted defatted peanut flour is used in the matrix. The cooking time can also depend on whether batch or continuous cooking is used. The mixture may then be hot packed into suitable containers. The heated mixture may be blended with conventional peanut butter (as described above) before being hot packed.
21~2526 The low fat peanut matrix or the blends can be further blended with fruit preserves, etc. as set forth in U.S. Patent No.
5,034,242 (incorporated herein by reference).
Claims (25)
1. A water based, low fat peanut butter like product having a water activity level of less than 90, and including:
a) at least one ingredient selected from the group consisting of a simple sugar, corn syrup, and a complex sugar in an amount of approximately 15% by weight;
b) at least one ingredient selected from the group consisting of honey, glycerine, molasses, and a starch in an amount of approximately 3% by weight; and c) a soluble salt in an amount of approximately 1% by weight.
a) at least one ingredient selected from the group consisting of a simple sugar, corn syrup, and a complex sugar in an amount of approximately 15% by weight;
b) at least one ingredient selected from the group consisting of honey, glycerine, molasses, and a starch in an amount of approximately 3% by weight; and c) a soluble salt in an amount of approximately 1% by weight.
2. The peanut butter like product of claim 1 having a water activity level of between 82 and 86.
3. The peanut butter like product of claim 1 being composed of 5 to 30 percent peanut butter by weight.
4. The peanut butter like product of claim 2 being composed of 5 to 30 percent peanut butter by weight.
5. The peanut butter like product of claim 1 being composed of 10 to 20 percent peanut butter by weight.
6. The peanut butter like product of claim 2 being composed of 10 to 20 percent peanut butter by weight.
7. The peanut butter like product of any one of claims 1 to 6 wherein said soluble salt is at least one of calcium chloride and sodium chloride.
8. The peanut butter like product of any one of claims 1 to 7 further comprising an insoluble salt.
9. The peanut butter like product of claim 8 wherein the insoluble salt comprises calcium carbonate.
10. The peanut butter like product of claim 1 comprising:
a) a defatted peanut flour;
b) water;
c) glycerine;
d) at least one ingredient selected from the group consisting of sucrose, corn syrup, glucose, and fructose;
e) salt; and f) from 5 to 30 percent peanut butter by weight.
a) a defatted peanut flour;
b) water;
c) glycerine;
d) at least one ingredient selected from the group consisting of sucrose, corn syrup, glucose, and fructose;
e) salt; and f) from 5 to 30 percent peanut butter by weight.
11. The peanut butter like product of claim 1 comprising:
a) a defatted peanut flour;
b) water;
c) glycerine;
d) at least one ingredient selected from the group consisting of sucrose, corn syrup, glucose, and fructose;
e) salt; and f) from 10 to 20 percent peanut butter by weight.
a) a defatted peanut flour;
b) water;
c) glycerine;
d) at least one ingredient selected from the group consisting of sucrose, corn syrup, glucose, and fructose;
e) salt; and f) from 10 to 20 percent peanut butter by weight.
12. The peanut butter like product of claim 2 comprising:
a) a defatted peanut flour;
b) water;
c) glycerine;
d) at least one ingredient selected from the group consisting of sucrose, corn syrup, glucose, and fructose;
e) salt; and f) from 5 to 30 percent peanut butter by weight.
a) a defatted peanut flour;
b) water;
c) glycerine;
d) at least one ingredient selected from the group consisting of sucrose, corn syrup, glucose, and fructose;
e) salt; and f) from 5 to 30 percent peanut butter by weight.
13. The peanut butter like product of claim 2 comprising:
a) a defatted peanut flour;
b) water;
c) glycerine;
d) at least one ingredient selected from the group consisting of sucrose, a corn syrup, glucose, and fructose;
e) salt; and f) from 10 to 20 percent peanut butter by weight.
a) a defatted peanut flour;
b) water;
c) glycerine;
d) at least one ingredient selected from the group consisting of sucrose, a corn syrup, glucose, and fructose;
e) salt; and f) from 10 to 20 percent peanut butter by weight.
14. A reduced fat peanut butter like product having a water activity level of less than 90 and 70 to 90 percent peanut butter by weight, said reduced fat peanut butter like product including:
a) at least one ingredient selected from a group consisting of a simple sugar, corn syrup, and a complex sugar in an amount of approximately 15% by weight;
b) at least one ingredient selected from a group consisting of honey, glycerine, molasses, and a starch in an amount of approximately 3% by weight; and c) a soluble salt in an amount of approximately 1% by weight.
a) at least one ingredient selected from a group consisting of a simple sugar, corn syrup, and a complex sugar in an amount of approximately 15% by weight;
b) at least one ingredient selected from a group consisting of honey, glycerine, molasses, and a starch in an amount of approximately 3% by weight; and c) a soluble salt in an amount of approximately 1% by weight.
15. The peanut butter like product of claim 14, wherein said soluble salt comprises at least one of calcium chloride and sodium chloride.
16. The peanut butter like product of claim 14 further comprising an insoluble salt.
17. The peanut butter like product of claim 16, wherein the insoluble salt comprises calcium carbonate.
18. The peanut butter like product of claim 14 comprising:
a) a defatted peanut flour;
b) water;
c) glycerine;
d) at least one ingredient selected from the group consisting of sucrose, corn syrup, glucose, and fructose;
e) salt; and f) from 70 to 90 percent peanut butter by weight.
a) a defatted peanut flour;
b) water;
c) glycerine;
d) at least one ingredient selected from the group consisting of sucrose, corn syrup, glucose, and fructose;
e) salt; and f) from 70 to 90 percent peanut butter by weight.
19. The peanut butter like product of claim 10 further comprising:
g) at least one ingredient selected from the group consisting of calcium carbonate and calcium chloride; and h) a maltodextrin.
g) at least one ingredient selected from the group consisting of calcium carbonate and calcium chloride; and h) a maltodextrin.
20. The peanut butter like product of claim 11 further comprising:
g) at least one ingredient selected from the group consisting of calcium carbonate and calcium chloride; and h) a maltodextrin.
g) at least one ingredient selected from the group consisting of calcium carbonate and calcium chloride; and h) a maltodextrin.
21. The peanut butter like product of claim 12 further comprising:
g) at least one ingredient selected from the group consisting of a calcium carbonate and calcium chloride; and h) a maltodextrin.
g) at least one ingredient selected from the group consisting of a calcium carbonate and calcium chloride; and h) a maltodextrin.
22. The peanut butter like product of claim 13 further comprising:
g) at least one ingredient selected from the group consisting of calcium carbonate and calcium chloride; and h) a maltodextrin.
g) at least one ingredient selected from the group consisting of calcium carbonate and calcium chloride; and h) a maltodextrin.
23. The peanut butter like product of claim 18 further comprising:
g) at least one ingredient selected from the group consisting of calcium carbonate and calcium chloride; and h) a maltodextrin.
g) at least one ingredient selected from the group consisting of calcium carbonate and calcium chloride; and h) a maltodextrin.
24. The peanut butter like product of claim 15 wherein the water activity level is between 82 and 86.
25. A water based peanut butter like product having a water activity level of less than 90 and having between 70 and 90 percent less fat than conventional peanut butter, said water based peanut butter like product including:
a) at least one ingredient selected from a group consisting of a simple sugar, corn syrup, and a complex sugar in an amount of approximately 15% by weight;
b) at least one ingredient selected from a group consisting of honey, glycerine, molasses, and a starch in an amount of approximately 3% by weight; and c) a soluble salt in an amount of approximately 1% by weight.
a) at least one ingredient selected from a group consisting of a simple sugar, corn syrup, and a complex sugar in an amount of approximately 15% by weight;
b) at least one ingredient selected from a group consisting of honey, glycerine, molasses, and a starch in an amount of approximately 3% by weight; and c) a soluble salt in an amount of approximately 1% by weight.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US19674694A | 1994-02-15 | 1994-02-15 | |
| US08/196,746 | 1994-02-15 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2142526A1 CA2142526A1 (en) | 1995-08-16 |
| CA2142526C true CA2142526C (en) | 2008-07-22 |
Family
ID=22726674
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002142526A Expired - Lifetime CA2142526C (en) | 1994-02-15 | 1995-02-14 | Low and reduced fat peanut butter products being shelf stable at room temperatures |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2142526C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6090428A (en) * | 1997-06-25 | 2000-07-18 | Joseph Ventura Rancho | Spreadable protein compositions |
-
1995
- 1995-02-14 CA CA002142526A patent/CA2142526C/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| CA2142526A1 (en) | 1995-08-16 |
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| EEER | Examination request | ||
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